Everyone in this family likes Mexican food. And when you have Mexican food, you have to have salsa.
I learned this quick and easy, fresh, tomato-based salsa from a friend in Texas. It has simple ingredients, is so quick to make, and is full of wonderful, herb-y flavor. And you can make it as spicy or as mild as you want.
Use it as a dip for tortilla chips or use it to top your favorite Mexican dishes (like my recipe for giant tostada).
We like fresh salsa over cooked salsa. Although this recipe calls for stewed tomatoes, the other ingredients are all raw and fresh.
…except the cilantro. You want to chop the cilantro up by hand, not purée it with the other ingredients. Trust me, it makes a huge difference.
Because everything but the cilantro is processed, this is not only a tasty salsa, but one that is easy to dip your chips in. No chunky pieces to fall off your chip and onto the table, or your chin, or your shirt. Not that I have ever had that happen to me. Just saying.
Since all the other ingredients are processed, you want to add a little bit of crunch, so leave the stems in. Just use a big, sharp knife to dice up the leaves and stems and then toss the cilantro in the tomato mixture and stir it in.
Let it chill for at least an hour in the refrigerator before serving. And like many recipes where items get blended together, the taste is often fuller and richer the next day.
- 1 can stewed tomatoes
- ¾ cup chopped sweet onion
- 1 large jalapeño, cut into 4 pieces
- 1 lime, juiced
- ¼ teaspoon ground cumin
- ½ teaspoon salt or to taste
- ½ cup diced fresh cilantro with stems
- 1 medium garlic clove, chopped
- Place all of the ingredients in a food processor EXCEPT the cilantro.
- For a spicier salsa, leave the seeds and ribs on the jalapeño. Otherwise, remove them.
- Process until just puréed.
- Dice the cilantro with the stems and stir into the tomato mixture.
- Chill for at least an hour before serving.